Late Summer Gazpacho with Sardine Tomato Tartines

TARA O'BRADY

SPECIAL TO THE GLOBE AND MAIL

PUBLISHED AUGUST 15, 2018

FOR THE SOUP

6 ripe tomatoes, red, yellow and orange (about 2 pounds)

2 ears fresh yellow corn, shucked

½ an English cucumber, peeled and diced

1 small shallot, peeled and minced

1 garlic clove, minced

Medium-grain kosher salt and freshly-ground black pepper as needed

¼ cup (60 ml) extra-virgin olive oil, plus more as needed

2 teaspoons sherry vinegar, plus more as needed 

FOR THE TOMATO SALAD AND TARTINES

4 ounces (113 g) cherry tomatoes, halved or quartered, depending on size

¼ cup (60 ml) fresh corn kernels or diced summer squash

¼ cup (60 ml) diced seeded English cucumber

A shallot, peeled and sliced thinly

A small bunch of mixed tender herbs (parsley, cilantro, chives, chervil, mint, or the like), minced

2 teaspoons extra-virgin olive oil, plus more as needed

Medium-grain kosher salt and black pepper, as needed

¼ cup (60 g) softened butter

4 square slices of rye bread

1 4-ounce (115 g) tin sardines packed in olive oil

To Make

To make the gazpacho, first prepare the tomatoes. Over an open gas flame or under the broiler, char the tomatoes, turning often, until blistered and split in a few places. Set the tomatoes in a bowl until cool enough to handle. While the tomatoes are resting, trim the kernels from the corn. Add the niblets to the carafe of an upright blender. With care, use the back of the knife or a large spoon to scrape the milk from the cobs into the carafe as well.

Once the tomatoes are manageable, reserve any liquid collected in the bowl. Peel, core and seed the flesh, and add to the carafe, along with the reserved juice. Tumble in the cucumber, shallot and garlic, along with a generous pinch of both kosher salt and freshly-ground black pepper. Affix the lid to the carafe and blend until smooth. With the motor still running, stream the olive oil into the purée, followed by the sherry vinegar. Cover and refrigerate until truly cold, about 2 hours.

Make the salad by folding the tomatoes, corn kernels, cucumber, shallot and herbs together in a bowl. Dress with the olive oil, then season. To assemble the tartine, spread butter on each slice of bread, then arrange the sardine fillets on top – the fish can be left in large chunks, split, or flaked, or forked into the bread, depending on preference.

To serve, give the soup a stir, and check for seasoning. Decant to bowls, then float a sardine-topped raft of bread upon its surface. Do not worry if it sinks a little. Spoon the tomato salad between the sardines on the tartines, and season with another sprinkle of salt and glistening drops of olive oil. Hand out spoons and do not hesitate in eating.

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